Mark Webster started his career as a cook in the Navy, which might be one reason he barely hunches over when maneuvering his lean, 6-foot, 3-inch frame — plus white toque — under the gleaming stainless-steel hood of his grill station.
The toque — a classic pleated chef’s hat — pushes his height to “7 foot-something.” He shrugs at the inconvenience.
“Not all kitchens wear ball caps,” he says. “I have never really cooked without a hat. It was the way I was brought up.”
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